Acta Scientiarum Polonorum Technologia Alimentaria

The studies showed that stability of the oil-in-water (o/w) emulsions depended statistically significantly on concentration of natural emulsifier (sodium caseinate) as well as concentration of synthetic emulsifiers (sodium dodecyl sulfate – SDS or Tween 60) added to the emulsifying mixtures. The highest stability of the emulsions evaluated towards creaming was observed in samples containing 2 wt% natural emulsifier and 1 wt% Tween 60 or 0.4 wt% SDS. Increase of concentration of the synthetic emulsifiers decreased surface protein concentration and average droplet diameter D[4,3] what contributed to the higher thermodynamic stability of the emulsions. It was also noticed that those process caused higher retention of lemon aroma (negative values of Pearson’s correlation coefficients calculated between concentrations of emulsifiers and aroma intensities). The lowest release of lemon odour from o/w emulsions was observed in sample stabilized by mixture composed of 2 wt% sodium caseinate with 1 wt% Tween 60. The achieved results suggest, that mixtures composed of sodium caseinate with synthetic emulsifiers, particularly with Tween 60 may be applied to manufacture food emulsions containing no more than 30 wt% oil which belong to the low fat mayonnaises.